Gingerbread Sablé Cookies

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5 from 6 reviews

Gingerbread Sablé Cookies, a Christmas twist on a traditional French butter cookie.



  1. Place the butter and sugar into the bowl of a stand mixer.
  2. Using the flat paddle attachment, cream the butter and sugar until light and fluffy.
  3. Add the egg yolks.
  4. Measure the flour and spices into a bowl.
  5. Add a few tablespoons of the flour mixture at a time to the butter and sugar, and incorporate on slow speed.
  6. Once all of the dry ingredients have been added, add a bit of the cold water (you may not need all of it) and mix until everything comes together into a soft ball.
  7. Place the dough between two sheets of baking paper and roll until the mixture is about 5mm thick.
  8. Place the rolled out dough in the fridge to chill for at least 30 minutes.
  9. Preheat the oven to 180°C (350°F) (without fan).
  10. Cut out shapes from the dough and transfer them to a baking sheet lined with baking paper.
  11. Bake the cookies for about 12 minutes, or until they are lightly golden.
  12. Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Kitchen Notes

The dough keeps well in the fridge for several days.

The cookies also keep well in an airtight container.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.